Banquet Manager

Omni Oklahoma City; Oklahoma City (OK); On-site; USD 40,000 - 80,000; Full time

Job summary

Join a dynamic team at an upscale convention center hotel, where you will lead the banquet department to deliver exceptional service and memorable experiences. As a Banquet Manager, you will oversee all banquet functions, ensuring high standards of quality service while training and motivating your team. This role offers the opportunity to showcase your leadership skills in a vibrant setting, where every event is an opportunity to create lasting impressions. If you are passionate about hospitality and thrive in a fast-paced environment, this is the perfect opportunity for you to shine and make a significant impact in the industry.

Qualifications

• 2+ years of experience in banquets or food and beverage management required.
• Proven leadership skills and ability to train and motivate staff.

Responsibilities

• Supervise banquet functions ensuring guest satisfaction and service standards.
• Train staff to deliver prompt, courteous service in compliance with standards.
• Manage schedules, inventory, payroll, and service recovery.

Skills

Leadership

Organization

Customer Service

Food and Beverage Management

Staff Training

Education

Food Handlers Card

ABLE Certification

Job description

Overview

Come and join our team at this 605-room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center (OKC Thunder), the Oklahoma Convention Center and across the street from the 70-acre Scissortail Park.

The property includes an all-day dining outlet (Seltzer's Modern Diner), an entertainment sports bar (OKC Tap House), specialty restaurant (Bob's Steak & Chop House), coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally, guests can enjoy a Mokara Spa, fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit, outdoor lawn and cabanas. The hotel offers 76,000 square feet of meeting and event space inclusive of a 20,000 square foot ballroom, 10,000 square foot ballroom, and a 4,200 square foot outdoor pre-function space that overlooks the park.

Job Description

The Banquet Manager is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards. This is a leadership role responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures.

Responsibilities

1. Represents management at banquet event functions.
2. Determines event set-ups in conjunction with the Catering & Convention Services teams.
3. Coordinates functions with the Banquet leadership team, Banquet Culinary team, Executive Steward, house persons and service staff.
4. Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.
5. Coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste.
6. Briefs service staff on functions and procedure of service.
7. Establishes high standards of quality service and maintains them through effective training and continuous upgrading.
8. Maintains the equipment entrusted to his care and keeps pars up.
9. Maintains records, reports, closing reports and payroll costs.
10. Assists in the management of the Banquet Set Up team. Inspects each function room prior to the event to ensure that both the client's needs are fulfilled and the hotel standards are met.
11. Conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down.
12. Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction.
13. Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation.
14. Prepare for and conduct departmental meetings. Initiates appropriate disciplinary action for banquet associates who have committed infractions of the Rules of Conduct as stated in the Omni Hotels Associate Handbook.
15. Conducts monthly banquet housemen meetings.
16. Assist with the creation of schedules and monitoring of Shift Board.
17. Assists with associate tracking and reporting, ensuring all hotel deadlines are met.
18. Responsible for interviewing and selecting new Banquet associates.
19. Responsible for the successful on-boarding and continuous training of Banquet associates.
20. Effectively coach, counsel and discipline associates as needed.
21. Complete and issue performance evaluations, as well as provide on-going coaching to Banquet associates.
22. Attend pertinent hotel and department meetings.
23. Maintain a highly motivated and trained staff that continually strives for personalized, quality service and the creation of memorable guest experiences.
24. Support a positive work environment of employee growth and development, interdepartmental teamwork and exceptional customer service.
25. Ensure adherence to quality expectations and standards; identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
26. Other duties may be assigned.
27. SUPERVISORY RESPONSIBILITIES Banquet Captains, Banquet Servers, Banquet Supervisors and House attendants as they relate to Banquets.

Qualifications

• Must have at least 2 years’ experience in banquets or food and beverage management.
• Ability to perform all duties of Banquet staff is required.
• Must have ability to prioritize work load, must have organization skills and ability to adapt quickly to any given situation.
• Candidate must have proven leadership skills and must be able to delegate, effectively train, develop, and motivate staff.
• Must have ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
• Able to set priorities for the Banquet team and provide feedback to others that enhances performance is required.
• Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
• Must have a valid Food Handlers Card and ABLE certification.
• Must have a flexible schedule with full availability on weekends and holidays.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand and walk. The employee frequently is required to sit and use hands to finger, handle, or feel. The employee is occasionally required to reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.